Agedashi Tofu (揚げ出し豆腐)

Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order atizakayaor Japanese restaurants. And the timing just couldn’t be better because I had some leftover tofu in the fridge and a bag of bonito flakes in the pantry.

I discovered agedashi tofu only a few years when my friend came to visit. We took her to our favorite izakaya in Orange County and the first thing she ordered was agedashi tofu. I became an instant fan after the first bite as I love tofu and the sweet tentsuyu broth made of dashi, mirin, and soy sauce is just so flavorful…

Hi DailyChef, I used a deep fryer. I didn’t really pay attention how long it took to fry, but a good few minutes though. The corn starch coating took awhile to change color, but I can tell the inside is already crispy. ;)

I love Agedashi Tofu and one of the must-order appetizers when I dine in Japanese restaurants. I never make them at home as the thought of deep-frying soft tofu really scares me….must use a lot of oil! Did you use a deep-fryer?

Hey. Loved the site and the recipe. This recipe looked so mouth watering. Can’t wait to try it. Btw, just want to point out that there’s a typo in the recipe “Bloat each with paper towels and caot with corn starch.” Once again, thank you for all the wonderful recipes that you have provided Bee. All the best with the cookbook.

I love this dish so much. It is simple yet bursting with flavour in the sauce. I am glad you posted a recipe for this as i have been wanting to make this. Your pictures look divine. I cant wait to try this.

Its the cosmic consciousness at work – I have this on my list of “recipes to make” after eating it here in a Japanese restaurant in Thailand. I had forgotten about this creamy, lush tofu dish which I first sampled in Tokyo many years ago. Thanks for the recipe and gorgeous photos Bee!

After wanting for a very long time to learn how to make Agedashi Tofu, this recipe gave me the details and made it easy. I didn’t have sake on hand, so I used some white wine instead. I followed the recipe quite closely other than that and found it to be delicious! I also made the homemade Dashi that is referenced in the recipe (with bonito flakes and konbu).

Thanks for sharing this recipe. I was not a fan of tofu for so many years, but the dish that sparked my interest was “Agedashi Tofu.” Now I can’t get enough of it. I absolutely LOVE this dish. I eat it for breakfast to start my day!

Thank you for all of your recipes.. i havent tried them all, but my hubby likes all the ones i tried hehe…

As for this recipe, i found that potato starch works better than corn starch.. the tofu will still be crispy, and it is not gonna be hard as stone, which will happen if you overcook tofu that is coated with corn starch… moreover, i love how the crispy skin is melting once the tofu is fully soaked with the sauce… simply divine :)